Tenpoint74 One of the big things is if you are doing fresh or cured. Cured I always add everything after, fresh I can sometimes do during the grind though I rarely do as I also do all my cleaning and find it is harder to clean the plates and head when I do this. For cured, we want protein to extract so I am going to mix it a lot anyway so I dont think it matters.
Strong flavor from mixes
I have made Blue Ribbon Brats, breakfast, H summer.
The flavor is awesome, really great, but seems to be too strong in each. I do the math, with the scale also compare to the chart too. Brats was 15 meat, breakfast was 15lbs. The third was the summer ssusage, I had 11 lbs and weighted out the unit mix for 10lbs, this was a bit better, but still strong.
My question is:
Are others reducing the amount of mix per pound?
If so any formula to it?
Last I am getting fat eating all the sausage! That H Summer is killer!
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Basscat i can’t recall anyone here every reducing the amount of seasoning they were using on anything other than on the jalapeno patty mix.
Tex_77 had Brats to night, peppers and onions on sub toll. Of course , always analyzing. The spice was strong, felt if I could reduce it, it would really be the perfect Brat.
Really love the flavor of the blue ribbon.
Basscat The best I can tell you would be to keep a journal, they are different so I dont think you could go with a standard 10% and be happy all the time, feel free to use meatgistics as your journal for any experiments you do!